Pistachio Pesto
When pesto is mentioned, you probably think basil, but pistachio pesto is a delicious Sicilian version with mint. Surprisingly rich, this coarser pesto is perfect with orecchiette or casarecce. Packed with protein, it makes a great weekday meal when you're pressed for time.
Pistachio Pesto
Serves 2
Prep: 5 min
Cook: 10 min
1 9oz bag fresh orecchiette or casarecce pasta
3/4 cup deshelled pistachios
1 clove garlic, roughly chopped
3 tbsp mint, roughly chopped
1 scallion, white bits chopped
zest and juice of half a lemon
1/4 cup Parmesan
1/4 good olive oil
pinch chilli flakes (optional)
Serves 2
Prep: 5 min
Cook: 10 min
1 9oz bag fresh orecchiette or casarecce pasta
3/4 cup deshelled pistachios
1 clove garlic, roughly chopped
3 tbsp mint, roughly chopped
1 scallion, white bits chopped
zest and juice of half a lemon
1/4 cup Parmesan
1/4 good olive oil
pinch chilli flakes (optional)
- While the water boils, toast the pistachios in a dry skillet over medium heat until fragrant. Remove from heat and blitz until pieces are roughly chopped.
- Add the remaining dry ingredients, pouring the olive oil in last. Blitz in short pulses. adding oil as necessary if the mixture looks dry (see above picture for desired consistency). Taste for seasoning.
- Add pesto to pasta, being sure to save a half ladle-full of pasta water. Mix until pasta is coated, serve and enjoy.